In an 8-inch skillet, combine olive oil, almonds, and 1/8 teaspoon salt. Cook on medium 7 minutes or until golden, stirring. With slotted spoon, transfer to paper towels. To same skillet, add capers. Cook 1 to 2 minutes or until crisp, stirring. Transfer to paper towels. When cool, chop almonds and capers. Snip one corner of bag with ricotta; pipe into shells. Top with almonds, capers, and snipped fresh chives.